4 Ingredient Crispy Almond Oatmeal Cookies GF ❤

 

4 Ingredient Almond Oatmeal Cookies

These cookies are thin, crispy and lightly sweet. They taste like the crunchy clusters in granola but in cookie form. These almond oatmeal cookies are thin and crispy. The cookies need just 4 ingredients and don’t require any flour, eggs, refined sugar, dairy or butter. The cookies are easy to prepare and store well.

Servings: 11 cookies

Ingredients: 

• 1 cup (88g) quick oats
• 1/4 cup + 1 tbsp (23g) sliced almonds
• 2 tbsp (30ml) coconut oil, melted
• 4.5 tbsp (66ml) sugar free or pure maple syrup
• 1 tsp almond extract

Instructions: 

1. Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
2. Add quick oats and sliced almonds to a food processor. Pulse a few seconds (about 5-8 seconds) or just until the oats are about half the size as they were and the almonds are about the size of the oats. I don't recommend using a blender because it will blend the oats into flour too quickly. Transfer the oats and almonds to a medium mixing bowl.
3. Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
4. Add in the maple syrup. Mix with your spatula until the oats and almonds are evenly coated in syrup and the mixture start to get clumpy. Taste, and if needed, you can add a little more syrup.
5. Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture should mostly hold its scoop form though it may be a little loose. Repeat with remaining mixture, spacing each cookie about 1.5 inches apart. 
6. Lightly wet the back of a metal spoon and use it to press, compact and shape the mixture until it becomes a thin round disk (between 3/16 and 1/4 inch thick). The oats should be compacted together and touching and should be shaped into a round cookie shape. I find that the metal spoon for shaping starts to get very sticky with syrup after a few cookies, so it will help to fully clean the spoon after a few cookies and rewet it again so that the mixture is not sticking to the spoon.

1. Bake the cookies for about 15 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
2. Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. The cookies will initially still feel soft when they come out of the oven, this is normal. 
3. Once they are cooled, the cookies should be firm and should peel off the parchment paper easily. Store any uneaten cookies in an airtight container within a few hours of them setting to prevent them from softening. 
4. You can store cookies for around 1-2 days at room temperature or around 3-4 days in the fridge.

Storage:

• Store cookies in an airtight container within a few hours of cooling and setting, as they can soften again if left out too long unsealed.

Notes:

• I like using coconut oil because coconut oil helps to enhance the sweetness of the cookies and also helps the oats crisp up well. Some other oils may not crisp up the oats as much and leaves a savory flavor in the cookies that mutes the light sweetness of the cookies.

Macros: 1 cookie

• Calories: 72kcal, Carbohydrates: 9g, Protein: 0.4g, Fat: 3g, Saturated Fat: 2g, Sodium: 0.02mg, Fiber: 1g, Sugar: 4g, NET CARBS: 8

Source:  IG Kirby Kravings

4 Ingredient Crispy Pecan Oatmeal Cookies ❤

 

4 Ingredient Pecan Oatmeal Cookies

These pecan oatmeal cookies are thin and crispy. They only need 4 ingredients and don't require any flour, eggs, refined sugar, dairy or butter.

Servings: 11 cookies

Ingredients: 

• 1/3 cup (37g) pecan halves
• 1 cup (88g) quick oats
• 2 Tbsp (30ml) coconut oil
• 4 Tbsp (60ml) sugar free or real maple syrup, or more as needed

Instructions: 

1. Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
2. Add pecans to a food processor and pulse until they resemble coarse crumbs. Add in quick oats. Pulse a few seconds (about 5 seconds) or just until the oats are about half the size as they were and the pecans will also be a little smaller. The oats and pecans should be about the same size. I don't recommend using a blender to pulse the oats because it will blend the oats into flour too quickly. Transfer the mixture to a large mixing bowl.
3. Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
4. Add in the maple syrup. Mix with your spatula until the oats and pecans are evenly coated in syrup and the mixture start to get clumpy. Taste, and if needed, you can add one more tablespoon syrup.
5. Using a 1.5 tablespoon cookie scoop, pack the mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture should mostly hold its scoop form though it may be a little loose. Repeat with remaining mixture, spacing each cookie about 1.5 inches apart. Lightly wet the back of a metal spoon and use it to press, compact and shape the mixture until it becomes a thin round disk (about 1/4 inch thick). The oats need to be compacted together and touching so they bind during baking and should be shaped into a round cookie shape. The cookies will not change shape during baking so you want to shape them how you want the final outcomes to be. I find that the metal spoon for shaping starts to get very sticky with syrup after a few cookies, so it will help to fully clean the spoon after a few cookies and rewet it again so that the mixture is not sticking to the spoon.
6. Bake the cookies for about 15-18 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
7. Remove cookies from the oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. The cookies will initially still feel soft when they come out of the oven, this is normal. Once they are cooled, the cookies should be firm and should peel off the parchment paper easily. Store any uneaten cookies in an airtight container within a few hours of them setting to prevent them from softening. You can store cookies for a few days at room temperature or in the fridge.

Storage:

• Covered in the fridge, up to 4 days. Don't freeze it, because the texture gets icy and grainy.

Notes:

• You can add another 1 tbsp of syrup if you prefer sweeter cookies. Adding too much syrup will make the mixture too wet and prevent the cookies from crisping up.
• Cookies should be stored in an airtight container to prevent them from softening.

Macros: 1 cookie

• Calories: 94kcal, Carbohydrates: 10g, Protein: 0.3g, Fat: 5g, Saturated Fat: 3g, Fiber: 1g, Sugar: 4g, NET CARBS: 9

Source:  IG Kirby Kravings

High-Protein Chocolate Chip Cookie Dough Fluff KETO

 

High-Protein Chocolate Chip Cookie Dough Fluff

(Sugar-Free, Gluten Free)

A creamy, cookie-dough-style dessert that is mostly protein. Greek yogurt and cottage cheese give you about 15 g of protein per serving, and almond flour and peanut butter add the cookie dough flavor and healthy fats. It satisfies a sweet craving with far less sugar and fat than actual cookie dough or ice cream.

Servings: 6 (about 2/3 cup each)

Ingredients: 

• 2 cups plain Greek yogurt
• 1 cup cottage cheese
• 1 package (1 oz) sugar-free instant vanilla pudding mix
• 2 tbsp peanut butter
• 2 tbsp honey or sweetener
• 1 tsp vanilla extract
• 2 tbsp almond flour
• 1/2 cup mini chocolate chips, plus extra for topping

Instructions: 

1. Blend the Greek yogurt and cottage cheese until smooth.
2. Add the dry pudding mix, peanut butter, honey, vanilla, and almond flour.
3. Mix until thick and creamy.
4. Fold in the mini chocolate chips.
5. Spread into a serving dish.
6. Refrigerate 1 to 2 hours, until set.
7. Sprinkle extra chocolate chips on top and serve chilled.

Storage:

• Covered in the fridge, up to 4 days. Don't freeze it, because the texture gets icy and grainy.

Notes:

• Use instant pudding mix, not cook-and-serve, and add it dry. It thickens the mixture as it chills.
• Blend the cottage cheese completely smooth so there are no curds.
• Fold in the chips last so they don't sink.
• For a creamier fluff, use 2% or full-fat Greek yogurt.
• Serve with strawberries, apple slices, graham crackers, or pretzels.
• For lower sugar, use a sugar-free sweetener and sugar-free mini chips.

Macros: (per serving, estimated, topping not included)

• With honey and regular chips: Fat: 9 g | Protein: 15 g | Calories: ~230 | Carbs: 24 g | Fiber: 1 g
• With sugar-free sweetener and chips: Fat: 8 g | Protein: 15 g | Calories: ~180 | Carbs: 15 g | Fiber: 3 g (about 9 g net carbs)

Source:  IG

Peppermint Chocolate Protein Loaf with Cottage Cheese Icing (Sugar-Free)

 

Peppermint Chocolate Protein Loaf with Cottage Cheese Icing 

(Sugar-Free, Gluten Free)

A rich chocolate peppermint loaf that tastes like a holiday indulgence. Oat flour, whey protein, and cottage cheese make it high in protein, and sugar-free syrup, chips, and candy cut out the added sugar. The cottage cheese icing keeps the topping light.

Servings: 1 loaf, 10 slices

Ingredients: 

Loaf:

• 1 1/2 cups oat flour
• 1/3 cup chocolate whey protein powder
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup 2% cottage cheese, blended
• 1/2 cup sugar-free maple syrup
• 1/4 cup milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup sugar-free mini dark chocolate chips

Cottage Cheese Icing:

• 3/4 cup 2% cottage cheese, well drained
• 2 tbsp softened cream cheese
• 1 tbsp sugar-free maple syrup
• 1/2 tsp vanilla extract
• Crushed sugar-free peppermint candies or candy canes, for topping

Instructions: 

• Preheat oven to 350°F and line a loaf pan with parchment paper.
• Blend the cottage cheese until completely smooth.
• In a large bowl, whisk the eggs, blended cottage cheese, sugar-free syrup, milk, melted coconut oil, vanilla, and peppermint extract.
• Add the oat flour, protein powder, cocoa powder, baking powder, and salt. Mix until just combined, then fold in the chocolate chips.
• Pour into the loaf pan and bake 40 to 50 minutes, until a toothpick comes out with moist crumbs.
• Cool the loaf completely.
• For the icing, blend the drained cottage cheese, cream cheese, sugar-free syrup, and vanilla until smooth. Refrigerate 30 to 60 minutes to thicken.
• 8. Spread the icing over the cooled loaf and top with crushed sugar-free candy.

Storage:

• Iced loaf: fridge, up to 5 days. Unfrosted loaf: counter for 2 days or fridge for 5. 
• Freeze unfrosted slices for 2 to 3 months, and ice after thawing. 

Notes:

• Drain the cottage cheese well for the icing, or it will be runny.
• Crush the candy just before serving. It melts into the icing if it sits.
• Sugar-free syrups are thinner than maple syrup. If the batter looks loose, add 1 to 2 tbsp more oat flour.
• Sugar alcohols in the chips and candy can upset your stomach if you eat a lot at once.
• For fewer carbs, swap some or all of the oat flour for almond flour (see the flour notes).

Macros: (per slice, estimated)

• Fat: 9 g | Protein: 10 g | Calories: ~185 | Carbs: 18 g | Fiber: 3.5 g (about 12 g net carbs)

Source: @jassmeredith - IG